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Table 2 Factor analysis with orthogonal rotation of the 17 traits evaluated using the RIL population

From: Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

Traits2017Traits2018
PA1PA2PA4PA3PA1PA2PA3PA4
OE0.960.050.220.07OE0.980.160.110.04
EQ0.870.130.230.08HD0.930.160.080.03
HD0.840.10.230.11ST0.830.240.120.04
ST0.81−0.09−0.090.08EQ0.83−0.04− 0.09− 0.18
AP0.660.20.26−0.01AP0.810.040.060.06
AR0.510.210.340.03AR0.450.02−0.01−0.07
TV0.47−0.170.270.08Protein−0.38−0.280.320.19
Pro−0.650.14−0.39−0.1PT−0.13− 0.920.23− 0.12
PV0.120.89−0.10.36DH0.080.86−0.160.19
HV0.030.9−0.12−0.24ASV0.020.7−0.10.07
CV00.980.08−0.2TV0.350.65−0.190.13
PT−0.30.25−0.810.08Amylose0.030.6400.09
DH0.19−0.120.79−0.11HR0.10.540.280.05
ASV0.16−0.040.68−0.17CV0.080.050.990.06
HR0.20.20.490.26HV0.05−0.170.940.04
Amy0.220.240.390.04PV0.08−0.210.86−0.47
BD0.130.060.020.98BD0.09−0.150.2−0.93
SB−0.150.370.25−0.74SB−0.020.420.180.87
Proportion Explained0.380.250.230.15Proportion Explained0.350.280.230.16
Cumulative Proportion0.380.620.851Cumulative proportion0.340.620.851
  1. TV taste value evaluated by Toyo meter, AP grain appearance of cooked rice, AR grain aroma of cooked rice, EQ eating quality of cooked rice, ST stickiness of cooked rice, HD hardness of cooked rice, OE overall eating quality in palatability test, Pro protein contents of head rice, Amy amylose contents of head rice, ASV alkali spreading value, DH days to heading in 2017(2018), HR percentage of head rice, PT peak temperature, PV peak viscosity, HV hot paste viscosity, CV cool paste viscosity, BD breakdown (BD = PV - HV), SB: set back (SB = CV - PV)